Alva HAWK G539 Kullanım Talimatları Kılavuzu - Sayfa 17

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GRILLED VEGGIES

¾ cup

Olive oil

¼ cup

Red wine vinegar

1 tsp

Fresh Rosemary

1 tsp

Fresh Thyme leaves

1 tsp

Fresh Basil, chopped

Method:

Combine all the ingredients in a bowl.

Refrigerate the marinated vegetables for 2 hours.

Grill the vegetables over a medium heat until tender, brushing with marinade as they cook.

Cooking time will vary according to the size and variety of vegetables that you use.

GRILLED BOEREWORS/SAUSAGE

Boerewors (as much as desired)

Method:

Brush the boerewors/sausage and grilllightly with Olive oil.

Preheat the grill.

Turn the heat down to low and place the boerewors/sausage on the grill.

Grill on one side for ±5 minutes, before turning over and leaving for another ±5 minutes.

Cooking times will vary depending on the thickness of the boerewors/sausage.

(Prepare the boerewors/sausage with the BBQ hood open.)

GRILLED RUMP STEAK

Rump Steaks (Each ±20mm thick)

Seasoning of choice

Method:

Brush the rump steaks with olive oil.

Leave the steaks out of the refrigerator for 3-4 hours, to reach room temperature.

Brush the grill lightly with oil.

Preheat the BBQ on high with the lid open for 3-5 minutes.

Place the steak on the grill:

±3 minutes on one side (stop here for a rare steak) and then turn the steak over and leave

for another 3 minutes (stop here for a medium rare steak).

Add your seasoning of choice.

Turn the BBQ o and leave for ±1-2 minutes with a closed lid (your steak is now well done).

1 tsp

Fresh Oregano, chopped

1 Tbsp

Crushed Garlic

½ tsp

Salt

½ tsp

Ground black pepper

1 kg

Assorted vegetables,

chopped or whole

Olive oil